BANANA TRAYBAKE WITH SALTED TOFFEE SAUCE

INGREDIENTS

150g golden caster sugar
3 medium very ripe bananas,
mashed (225g)
100ml rapeseed oil
3 eggs, beaten
100g pecans, roughly
chopped
100g dark chocolate, chopped
185g plain flour
2½ tsp baking powder

For the frosting:

150g butter, softened
300g icing sugar sifted
½ tsp vanilla paste
1-2 tbsp milk

For the salted toffee sauce:

300ml double cream
75g diced butter
100g light muscovado sugar

METHOD

1. Lightly butter and line a 20cm square cake tin and preheat the oven to 190°C/170°C fan assisted/Gas 5. Place the sugar, bananas, oil and eggs in a large bowl and beat together with a whisk. Stir in the pecans and chocolate.

2. Sift the flour and the baking powder over and mix together quickly until well combined. Spoon into the tin, level the top and bake for 35-40 minutes until a skewer comes out clean. Allow to cool in the tin.

3. To make the frosting, place the butter in a bowl, add the icing sugar and vanilla paste and slowly mix together. Once incorporated, beat well until pale, adding enough milk to give a soft spreading consistency.

4. To make the toffee sauce, place the cream, butter, sugar and a good pinch of salt in a pan. Heat until melted and then bubble for 5 minutes, beating all the time until a rich nutty brown. Allow to cool.

5. To finish the cake, remove from the tin and spread the frosting over the top. Drizzle with 3-4 tbsp of the toffee sauce, slice and serve.